My name is Aniello Lena and I’m the pizza chef at The Warehouse on Commercial Road. I was born in sunny Avellino in southern Italy, the home of pizzas! My love began for pizza making when I was 14 years old, helping my parents in our traditional family restaurant. I wanted to make the best pizza in the world so went to a school in Naples to learn everything about the art of pizza making.

I have always loved participating in competitions; I’m most proud of being awarded tenth position in the 2014 Pizza World Championship held in Naples.

The thing I love so much about The Warehouse is the impressive wood-fired oven that is exactly the same as the one in my parent’s restaurant in Italy. I have brought my own style of dough which I have perfected over the years. You’ll have to come and try it!

What’s our secret? Our tomato sauce is freshly made every morning and our pizza dough is slow raised for 20 to 30 hours using the authentic Italian flour "Caputo". The pizza is then topped with our freshly delivered products and baked for 60 seconds in our wood fire oven at 450 degrees.